Place drained canned salmon in a large mixing bowl. Use a fork to break apart the salmon into small, flaky pieces, creating a uniform, coarse mixture.
2 cans canned salmon
Add beaten eggs, dried dill, paprika, garlic powder, salt, and pepper to the salmon. Mix thoroughly until all ingredients are well combined and the mixture is slightly sticky.
2 large eggs, 1 tsp dried dill, 1 tsp paprika, 1/2 tsp garlic powder, to taste salt and pepper
Divide the mixture into four equal portions and shape each into a patty about 1/2 inch thick with clean hands or a spatula. Place the formed patties on a plate for easy handling.
2 cans canned salmon
Heat olive oil in a non-stick skillet over medium heat until it shimmers and starting to gently smoke, indicating proper temperature.
2 tbsp olive oil
Carefully place the salmon patties into the skillet. Cook for about 3-4 minutes on each side, or until golden brown and crispy, flipping once with a spatula. Listen for a gentle sizzle and look for a crispy exterior as visual cues.
2 cans canned salmon
Remove cooked patties from skillet and place on a paper towel-lined plate to drain excess oil. Serve immediately while hot and crisp.
2 cans canned salmon
